Every year the food bloggers picnic comes around and I struggle to figure out what to bring, i.e. Sweet VS Savoury. This year, I went with sweet and it was a smart decision. I decided to make vegetarian marshmallow. I have a few vegetarian friends, and I know that marshmallows is one of those things they want to eat but can't due to gelatin. I further decided to add my own twist to it by adding chocolate crackle and milo, which proved to be a great success.
I left both my marshmallow and chocolate crackle overnight to ensure they were firm to cut through. However, both can be made within a few hours with appropriate cooling time. I apologise for the lack of photos in this post, I didn't expect a complete success. I have a few photos from a previous attempt which I thought was successful, but wasn't compared to this time around. Vegetarian marshmallow attempt 2
The original recipe is guided by http://www.foodmyfriend.com/2012/07/vegetarian-marshmallows/. She was able to reply to comments in a fast and quick manner which allowed for a great result!
1 1/2 tablespoons of agar agar powder (generallly found in Asian supermarkets)
1 cup of luke warm water
185ml glucose syrup
1 1/2 caster sugar
1 teaspoon of vanilla bean paste
3 x 59g free range egg whites
1/4 teaspoon of food colouring/paste (optional)
1. Prepare a rectangle baking dish by lining with baking paper and dust with pure icing sugar. (I used a spring form rectangular baking dish e.g.rectangle springform)
2. In a jug, combine agar agar and water. Set aside for 5 minutes, stirring once every minute.
3. In a medium saucepan add glucose syrup, sugar, vanilla paste and agar agar mixture. Stir over a low heat, using a wooden spoon to ensure agar agar has dissolved and forms a thick syrup.
4. Using a candy thermometer, allow the mixture to reach 105 degree celsius, and then continue to simmer for 8 minutes. *maintaining the temperature is important, so DO NOT LEAVE the stove top.
5. Using an electric stand mixer, beat egg whites until soft peaks.
6. Keeping the electric mixer on a medium speed, add in the hot syrup in a steady stream and mix on high for 3-8 minutes. DO NOT STOP THE MIXER. At this point you can add colour.
(The time can vary depending on the mixer you have, I have a KitchenAid and I mixed for 6-7 minutes to ensure it wasn't too runny). You are looking for a thick and glossy mixture that is still moist.
7. Using a spatula, spread the mixture evenly into the prepared pan and dust with icing sugar.
8. Place another sheet of baking paper on top of the marshmallow to press down and create an even and flat marshmallow surface.
9. Set aside to set for a few hours or overnight.
The chocolate crackle is on the side of most Rice Bubbles packages, but if you are not familiar with the recipe it is:
4 cups Rice Bubbles
1 cup sifted icing sugar
1 cup desiccated coconut
4 Tbsp Cocoa powder
250g Copha (found in the butter section of your supermarket)
1. Line a baking tray with baking paper (that is close to the same size of marshmallow baking dish) and lightly spray with oil.
2. Combine rice bubbles, icing sugar, coconut and cocoa powder in a large bowl.
3. Slowly melt Copha using microwave ( at 1-2 minute intervals) or stove top. Allow to slightly cool.
4. Add melted Copha to rice bubbles mixture until well combined.
5. Spoon the mixture onto the baking tray and spread evenly.
6. Place another sheet of baking paper on top and press lightly to ensure the chocolate crackle and is evenly spread.
7. Refrigerate until firm or until needed.
Preparing the treat
1.Turn out the marshmallow on a clean baking tray leaving both sheets of baking paper. Or in my case I removed the spring form part of the tray. Remove the top sheet of baking paper.
2.Turn out the chocolate crackle from the baking tray leaving both sheets of baking paper. (The top of the crackle should be the smoother layer of chocolate that had settled at the bottom) and place back on the tray. Remove the now top layer of baking paper.
3. Carefully holding the baking tray, place the chocolate side down on top of the marshmallow allowing them to align as much as they can. (The chocolate crackle should be firm so it shouldn't break)
4. The marshmallow will stick to the chocolate side of the crackle. Carefully hold and flip both baking trays at the same time so the marshmallow ends up being on top. Remove baking paper.
5. Using clean string, fishing line or dental floss, create lines in the marshmallow as cutting guidelines.
6. Using a sharp knife, cut along the lines into the crackle.
7. Finish off by dusting over milo.
8. Marshmallow is now ready to be served! Place out of heat and sunlight and keep covered until ready to eat.
Good food, good times!